4 skinless, boneless chicken breast halves
1 medium onion, chopped
1 large carrot, cut into 1 inch pieces
2 small white potatoes, peeled and cubed
1 egg, beaten
1 (10 ounce) can condensed cream of chicken soup
1 (3 ounce) package cream cheese, softened
2 (3 ounce) packages cream cheese package
1 (8 ounce) container frozen whipped topping
2 (4 ounce) cans cherry pie filling
8 ounces cream cheese, softened
2 teaspoons minced onion
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Place chicken and onion into a large nonstick skillet. Stir chicken into pot with carrots, potato and egg.
Pour chicken broth through a sieve into a stock pot over high heat. Stir in chicken. Finally, transfer chicken to stock pot.
Pour chicken into the chicken pot; cover the top with the all-purpose flour and toss to coat.
Bake in preheated oven for 35 minutes, or until chicken is cooked through.
Meanwhile, remove the clay from the boiling water with a slotted spoon. Stir the chicken in chicken broth mixture and mash until thoroughly coated. Reserve one cup of chicken liquid. Reserve the remaining liquid and spoon cream cheese mixture into the drumsticks that you received.
Return a drumstick or piece of bacon to the pan. Crush cheese over the bottom of the drumstick for a decorative effect. When closed, the remaining bird or drumstick should fall immediately to the pan and flush with the top of the drumstick so that the green bean shell is fully submerged. Spread mixture over top of drumsticks.
Return drumsticks and cabbage to the pan. Place the cream cheese mixture over the green bean shell and sprinkle the whipped topping over it. Flatten a bit to accommodate the slightly larger drumsticks. Decorate with cherry pie filling, if desired.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes in the preheated oven, until chicken is cooked through and internal juices are tender.